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December 16, 2010

Prosciutto and Smoked Gruyere Quiche

My poor little sous-chef and food critic, Madelyn, has a nasty case of the flu. So far, she has missed two days of school and will definitely not be returning tomorrow. Because she is so sick, I know that the next few days will be crazy and that I will not be able to keep my beloved schedule. So, a quiche is perfect since it can be eaten for breakfast, lunch or dinner. While my little angel was sleeping on the couch at 2:00 in the afternoon, I whipped up this quiche. It's really quiche Lorraine, except I used prosciutto instead of bacon.